Preheat oven to 350ºF. Line cookie sheet with parchment paper. Line sheet with single layer of matzahs (cut them in order to fill the whole tray).
In pan over medium heat, melt 2 sticks butter or margarine with 1-1/2 cups brown sugar and add pecans and almonds. Bring to a boil and let boil for 3 minutes.
Pour directly over the matzahs and place in oven for 15 minutes. Watch to make sure it does not burn (if it does, turn temp down to 325ºF).
Remove from oven and sprinkle chocolate chips over hot caramel. Allow to soften and spread over caramel with a flat rubber spatula. Sprinkle white chocolate chips over chocolate, allow to soften and then swirl to make a marble effect.
Cool to room temperature, break apart and serve.
Pam’s note: To transport, cover with a separate sheet of parchment paper, and then wrap in foil. The melted chocolate and caramel will not stick as badly to the parchment paper as to foil.
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